Chefs Garde Manger
Preparação de Alimentos e ServiçoExposição à IA
- Fonte dos dados: BLSPublicado: 2026-08
Moderado· relativa
BaixoQuatro faixas relativasMuito altoValor por grupo ocupacional
Escala, base e fonte
Quatro faixas relativas (Baixo / Moderado / Alto / Muito alto)
831 ocupações detalhadas da tabela de projeções de emprego do BLS. O valor é atribuído por código da National Employment Matrix (NEM), pelo que as ocupações que partilham um código NEM recebem a mesma banda
- Fonte dos dados: AnthropicPublicado: 2026-03
0.000
0.000Intervalo dos valores aqui apresentados0.745Escala, base e fonte
Índice de exposição observada, 0–1 tal como publicado
Mapeado sobre tarefas O*NET
- Fonte dos dados: ILOPublicado: 2025
0.25
0.09Intervalo dos valores aqui apresentados0.70Valor por grupo ocupacional
Escala, base e fonte
Índice de exposição à IA generativa, 0–1 tal como publicado
Grupo de base CITP-08 — todas as ocupações com o mesmo código recebem este valor
Calculado por este site, não publicado pela OIT: das 1.012 ocupações que este site liga ao conjunto de dados da OIT, 77% atingem ou superam este valor.
Que tipo de valor esta fonte publica
A categoria de BLS é uma posição relativa, não um nível absoluto, e também não é uma medição de primeira mão: agrupa em quatro faixas as posições percentis da ocupação em vários estudos publicados. Não é uma previsão de emprego ou de salários, não é uma probabilidade de adoção e não distingue automação de aumento.
Task-level exposure
Apenas tarefas expostas| Task | Claude.aiRaw / share % |
|---|---|
Estimate amounts and costs of required supplies, such as food and ingredients.35-1011 | 0.004922.2 |
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.35-1011 | 0.003716.7 |
Check the quality of raw or cooked food products to ensure that standards are met.35-1011 | 0.003415.3 |
Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.35-1011 | 0.003013.4 |
Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.35-1011 | 0.002812.5 |
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.35-1011 | 0.002712.0 |
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.35-1011 | 0.00177.9 |
| Not observed on any surface — 14 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | |
Monitor sanitation practices to ensure that employees follow standards and regulations. | —0 |
Check the quantity and quality of received products. | —0 |
Order or requisition food or other supplies needed to ensure efficient operation. | —0 |
Supervise or coordinate activities of cooks or workers engaged in food preparation. | —0 |
Inspect supplies, equipment, or work areas to ensure conformance to established standards. | —0 |
Determine how food should be presented and create decorative food displays. | —0 |
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. | —0 |
Prepare and cook foods of all types, either on a regular basis or for special guests or functions. | —0 |
Determine production schedules and staff requirements necessary to ensure timely delivery of services. | —0 |
Recruit and hire staff, such as cooks and other kitchen workers. | —0 |
Demonstrate new cooking techniques or equipment to staff. | —0 |
Meet with sales representatives to negotiate prices or order supplies. | —0 |
Arrange for equipment purchases or repairs. | —0 |
Record production or operational data on specified forms. | —0 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task | βE1 + 0.5 × E2 |
|---|---|
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.O*NET Task ID 11138 | 1.0 |
Record production or operational data on specified forms.O*NET Task ID 11146 | 1.0 |
Order or requisition food or other supplies needed to ensure efficient operation.O*NET Task ID 11131 | 0.5 |
Determine how food should be presented and create decorative food displays.O*NET Task ID 11134 | 0.5 |
Estimate amounts and costs of required supplies, such as food and ingredients.O*NET Task ID 11136 | 0.5 |
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.O*NET Task ID 11137 | 0.5 |
Determine production schedules and staff requirements necessary to ensure timely delivery of services.O*NET Task ID 11140 | 0.5 |
Recruit and hire staff, such as cooks and other kitchen workers.O*NET Task ID 11141 | 0.5 |
Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.O*NET Task ID 11148 | 0.5 |
Check the quality of raw or cooked food products to ensure that standards are met.O*NET Task ID 11128 | 0.0 |
Monitor sanitation practices to ensure that employees follow standards and regulations.O*NET Task ID 11129 | 0.0 |
Check the quantity and quality of received products.O*NET Task ID 11130 | 0.0 |
Supervise or coordinate activities of cooks or workers engaged in food preparation.O*NET Task ID 11132 | 0.0 |
Inspect supplies, equipment, or work areas to ensure conformance to established standards.O*NET Task ID 11133 | 0.0 |
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.O*NET Task ID 11135 | 0.0 |
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.O*NET Task ID 11139 | 0.0 |
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.O*NET Task ID 11142 | 0.0 |
Demonstrate new cooking techniques or equipment to staff.O*NET Task ID 11143 | 0.0 |
Meet with sales representatives to negotiate prices or order supplies.O*NET Task ID 11144 | 0.0 |
Arrange for equipment purchases or repairs.O*NET Task ID 11145 | 0.0 |
Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.O*NET Task ID 11147 | 0.0 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page